There are some things I’m convinced you don’t have the capacity to change about yourself. Like your height, who your parents are, your childhood or how your voice sounds. Add to my list: being a morning person. I desperately wish waking up to bake muffins in the morning could be sweeter to me than my pillow, but I’m not confident that will ever change.
When Whitney, my downstairs neighbor/ a wife & momma of three, texted me yesterday morning saying "Made some fresh muffins this morning if you want to grab a few on your way to work!” I almost cried from happiness and jealousy of her skills. Breakfast will probably always be a meal reserved for dinner in my house, along with baking muffins that are decadent enough to call dessert.
In lieu of trying to be more like Whitney, in most every way possible (she is too good, guys), I’m sharing her recipe for Lemon Yogurt Poppyseed Muffins. They aren’t quite like any muffins I’ve ever made or eaten before. They are so moist, sweet and delicious that you will absolutely want to eat the entire batch by yourself. (At least that’s my 6+ taste testers said, who were lucky enough to eat them before they disappeared!)
Like many things she makes for her family, Whitney alters the ingredients to make her dishes healthier. This recipe has been altered & is very versatile — to sweeten things up use white sugar and more of it, for some extra fat substitute sour cream for greek yogurt, or if you want a softer muffin use all-purpose flour & butter. However you choose to make them, I can guarantee they will be delicious and leave you wishing you had a Whitney living downstairs!
— and two eggs!
- Preheat oven to 400 and grease a muffin pan.
- In a medium bowl whisk together flour, baking soda, and salt.
- In a large bowl cream together oil, sugar, eggs, almond extract, lemon zest and juice, and greek yogurt.
- Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds. Fill muffin tins about ⅔ full with muffin batter.
- Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
- To make their icing cream melted butter and cream cheese for 2 minutes until very fluffy.
- Add powdered sugar and lemon juice and mix well.
- Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds.)